Salad composed according to Alexandre Dumas

June 14, 2016

Better known for his novels, The Count of Monte Cristo and The Three Musketeers, Alexandre Dumas was also a gourmand and wrote Le Grande Dictionnaire de Cuisine, an encyclopedia of culinary terms, recipes and anecdotes that begins with absinth and ending with zest. The 1152 page book was completed just before his death and published posthumously.

A variation of this salad appears in Salvador Dali’s cookbook of 1973, Les Diners de Gala.